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This week is all about strawberries at our house. My little girl points at the strawberries every time I open the fridge, and won’t stop squealing until I give them to her. We’ve gone from an avocado obsession to a strawberry one. I’m happy to oblige with an easy sugar-free strawberry shortcake in a jar.

It may be a little past the peak season for strawberries (April through June), but the ones around here are still juicy and fresh. These sweet little fruits just scream summer in my mind, and having them cold is such a great way to cool off on a hot day. We’ve had this strawberry spinach salad with poppy seed dressing twice this week alone.

Are you up to your ears in strawberries, too? Looking for a delicious way to use them up for breakfast or dessert? A sugar-free strawberry shortcake in a jar is your answer.

Mug cakes and mug muffins just might be the best breakfast. I know, I know – that’s a bold statement. (Dear bacon and eggs, please don’t hate me. I still love you!) As amazing as those savory bacon and eggs can be, a low carb mug cake is just what you need some mornings.

It looks like dessert, it smells like dessert, it tastes like dessert… but with the right ingredients it will keep you full until lunch and is actually healthy, too. Yes, this easy strawberry shortcake is both low carb and gluten-free. You can even make it paleo if you use coconut cream instead of whipped cream. At the same time, it’s easy and quick – ready in just a few minutes.

The only thing better than a mug cake is a mug cake with a multitude of textures and layers. This one combines dense and crumbly vanilla cake cubes, sweet and succulent strawberry slices, and of course, velvety sugar-free whipped cream. The explosion of flavors is refreshing, comforting, and energizing all at once.

I have to say, this sugar-free strawberry shortcake in a jar is beautiful to boot. You can definitely re-use the mug to avoid extra dishes if you’re in a rush, but the layered presentation really shines in a clear mason jar. Who doesn’t love eating food that looks pretty?

My favorite way to make whipped cream for this recipe (or any other that calls for it) is by using a cream whipper. It takes just a minute to do and heavy cream is the only ingredient. All you have to do is pour in heavy cream, screw on the cap, add nitrous oxide using a disposable screw-in charger, and shake it until the whipped cream forms. You can add your favorite sweetener if you’d like, but I think it’s perfect plain. The strawberries and cake are sweet enough.

The device is moderately priced (you can buy it here), but in the long run it’s much cheaper than buying store bought whipped cream – and more importantly, low carb and so much healthier overall! The whipper allows me to store the rest for later without it going flat. It stays whipped using only air pressure. Hooray for no weird chemicals!

Melt the butter in a mug or ramekin in the microwave (about 30 seconds). Stir in vanilla extract.

Add the almond flour, coconut flour, erythritol, gluten-free baking powder, sea salt, and egg. Stir until well combined. Smooth the top with the back of a spoon.

Microwave for 90 seconds, until firm.

Run a knife along the edge and flip over a plate or paper towel to release. Cut the cake into cubes.

Place half of the cake cubes at the bottom of a jar. Top with half of the whipped cream, then half of the sliced strawberries. Repeat the layers of cake, whipped cream, and strawberries.

Notes

Nutrition Facts

Amount Per Serving

Calories 282Calories from Fat 234

% Daily Value*

Total Fat 26g40%

Total Carbohydrates 8g3%

Dietary Fiber 3g12%

Sugars 3g

Protein 7g14%

Vitamin A11%

Vitamin C37%

Calcium6%

Iron6%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 5g

*Any other sweetener will also work. Coconut sugar works great if not low carb.

**Make your own whipped cream by beating heavy cream with a hand mixer until stiff peaks form, or to make it even easier, use a cream whipper to make whipped cream that you can store for later (I love mine!). You can add a sweetener prior to beating, but it's not necessary (due to the sweetness of the cake and strawberries). If you're not sugar-free, feel free to use store bought whipped cream. For a paleo version, use thick coconut cream instead.

30 Dinners in 30 Minutes Cookbook

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About

Hi, I'm Maya! I'm a foodie blogger, software engineer, wife, mom, and Russian girl. To me, good food is simple, natural, low carb, and gluten-free. My recipes are all these things, and have 10 ingredients or less!Read more…

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